Beetroot Gravad lax
Contract Catering
Beetroot Gravad lax
Only 30 minutes, plus 48 hours marinating to prepare
and n/a minutes cooking time
Serves 30
Print menuBeetroot Gravad lax
Ingredients
500g raw beetroot
half a cup shallots
4 stick lemon grass
6 kaffir lime leaves
half a cup peeled ginger
half a cup star anise toasted and ground
half a cup feenel seed or fenagrek
half a cup toasted white peppercorns
100g fine sea salt
80g castor sugar
100ml vodka
2 sides of salmon
Method
1. Place the first 5 ingredients in food processor puree down.
2. Then mix the remainder of ingredients.
3. Cover salmon and refrigerate for 24 to 48 hours.